4 Medium Potatoes
1 Cup Curd
2 Tbsps Cream (Malai)
1 Tsp Cumin Seeds
1 Tsp Mustard Seeds
2-3 Green chilies or as per taste
4-5 Curry leaves
1/2 Tsp Coriander (dhania) Powder
1/2 Tsp Cumin (Jeera) Powder
Mustard seeds - 1tsp
Asfoetida - a pinch
Salt according to taste
Oil - 3tbsps
Cilantro (Hara Dhania/Kothmiri) – One handful


  1. Wash. Peel and cut potatoes into small cubes
  2. Heat oil in a wok (kadai), fry the potatoes till they are light brown.
  3. Drain and keep them aside.
  4. In the remaining oil add jeera and mustard seeds.
  5. When mustard seeds start to crackle add asfoetida, and curry leaves.
  6. Add curd and salt and stir it continuously till the oil is separated from the masala.
  7. Add coriander powder and cumin powder.
  8. Add the fried potatoes
  9. Add cream (malai) to enhance taste.
  10. Stir well for 5 more minutes.
  11. If more gravy is desired, add 1/2 cup of water and simmer it on low heat for a couple of minutes.
  12. Garnish with chopped cilantro and green chilies for spicy flavor and your mouth watering dhahi aloo is ready!

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